Roasted vegetable tart

You’ve landed in the right place if you’re on the hunt for the ultimate Roasted vegetable tart recipe. This scrumptious dish is packed with flavors and nutrients, making it a win-win for your taste buds and your health. In the next few sections, I’ll walk you through the ingredients, the steps, and some insider tips for making the most delectable tart you’ve ever tasted.

Ingredients

• 1 ready-made pie crust (320g or approx. 11.3 oz)
• 2 medium zucchinis, thinly sliced (approx. 500g or 17.6 oz)
• 1 bell pepper, deseeded and sliced (approx. 150g or 5.3 oz)
• 1 red onion, thinly sliced (approx. 150g or 5.3 oz)
• 1 cup cherry tomatoes, halved (approx. 150g or 5.3 oz)
• 2 tbsp olive oil (approx. 30ml)
• 1 tsp salt (approx. 5g)
• 1/2 tsp black pepper (approx. 2.5g)
• 1 cup grated mozzarella cheese (approx. 120g or 4.2 oz)
• 2 eggs (approx. 100g or 3.5 oz)
• 1/2 cup heavy cream (approx. 120ml)

Time to Prepare: 20 minutes
Time to Cook: 40 minutes

Serves: 4

Nutritional Facts (per serving)

• Calories: 410
• Protein: 12g
• Fat: 28g
• Carbohydrates: 32g
• Fiber: 3g
• Sugar: 6g

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, toss the sliced zucchinis, bell pepper, red onion, and cherry tomatoes with the olive oil, salt, and pepper.
3. Lay out the ready-made pie crust in a tart tin.
4. Evenly spread half the grated mozzarella on the crust.
5. Arrange the seasoned veggies on top.
6. In another bowl, whisk together the eggs and heavy cream.
7. Pour this mixture over the vegetables in the tart.
8. Sprinkle the remaining mozzarella cheese on top.
9. Place the Roasted vegetable tart into the preheated oven.
10. Bake for approximately 40 minutes or until the filling has set and the top is golden.
11. Remove the tart from the oven and allow it to cool for about 10 minutes before serving.

Tips

1. For a crispier crust, consider blind baking it for 10 minutes before adding the fillings.
2. Feel free to customize the veggies based on what’s in season or your personal favorites.
3. Always let your Roasted vegetable tart cool for a bit post baking; it helps the filling set and flavors meld.

Serving Suggestions

• Slice the Roasted vegetable tart into wedges.
• Pair each serving with a light green salad drizzled with a simple vinaigrette to balance out the richness.
• A dollop of fresh pesto or a sprinkle of fresh herbs can elevate the flavor profile.
• Consider serving the Roasted vegetable tart both as a main course for a light meal or a side dish during larger dinners.

Alright, that’s the wrap on the Roasted vegetable tart! I hope you’re as excited as I am to dive into this savory treat. Remember, food is as much about the experience as it is the taste. So, share it with someone special, and enjoy every bite! Keep it tasty, AH7 family.

ROASTED VEGETABLE TART

You’ve landed in the right place if you’re on the hunt for the ultimate Roasted vegetable tart recipe. This scrumptious dish is packed with flavors and nutrients, making it a win-win for your taste buds and your health. In the next few sections, I’ll walk you through the ingredients, the steps, and some insider tips for making the most delectable tart you’ve ever tasted.

5 from 2 votes

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Prep Time: 19 minutes minutes

Cook Time: 40 minutes minutes

Nutritions

Nutrition Facts

ROASTED VEGETABLE TART

Amount per Serving

Calories

410

% Daily Value*

Fat

 

28

g

43

%

Carbohydrates

 

32

g

11

%

Fiber

 

3

g

13

%

Sugar

 

6

g

7

%

Protein

 

12

g

24

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 1 ready-made pie crust 320g or approx. 11.3 oz
• 2 medium zucchinis thinly sliced (approx. 500g or 17.6 oz)
• 1 bell pepper deseeded and sliced (approx. 150g or 5.3 oz)
• 1 red onion thinly sliced (approx. 150g or 5.3 oz)
• 1 cup cherry tomatoes halved (approx. 150g or 5.3 oz)
• 2 tbsp olive oil approx. 30ml
• 1 tsp salt approx. 5g
• ½ tsp black pepper approx. 2.5g
• 1 cup grated mozzarella cheese approx. 120g or 4.2 oz
• 2 eggs approx. 100g or 3.5 oz
• ½ cup heavy cream approx. 120ml

Instructions

• In a mixing bowl, toss the sliced zucchinis, bell pepper, red onion, and cherry tomatoes with the olive oil, salt, and pepper.
• Lay out the ready-made pie crust in a tart tin.
• Evenly spread half the grated mozzarella on the crust.
• Arrange the seasoned veggies on top.
• In another bowl, whisk together the eggs and heavy cream.
• Pour this mixture over the vegetables in the tart.
• Sprinkle the remaining mozzarella cheese on top.
• Place the Roasted vegetable tart into the preheated oven.
• Bake for approximately 40 minutes or until the filling has set and the top is golden.
• Remove the tart from the oven and allow it to cool for about 10 minutes before serving.

Notes

1. For a crispier crust, consider blind baking it for 10 minutes before adding the fillings.
2. Feel free to customize the veggies based on what’s in season or your personal favorites.
3. Always let your Roasted vegetable tart cool for a bit post baking; it helps the filling set and flavors meld.